Asian Cod with Spicy Asian Slaw
Asian Cod with Spicy Asian Slaw
Servings Prep Time
4servings 45minutes
Cook Time
Servings Prep Time
4servings 45minutes
Cook Time
Asian Cod
  • 1/4cup olive oil
  • 1/4cup soy sauce
  • 1/4 cup balsamic vinegar
  • 1tbs. sesame oil
  • 1tbs. honey
  • 1clove garlicminced
  • 1inch piece of fresh gingergrated
  • 4 6-oz. cod filletsfresh or thawed
  • 1tbs. butter
  • brown or white rice
Spicy Asian Slaw
  • 8cups mix of green and red cabbage, scallions, red bell pepper, carrots, radishesor bag of slaw
  • 1/4cup fresh lime juicefrom 2-3 limes
  • 2tbs. soy sauce
  • 1tsp. honey
  • 2tsp. fresh gingergrated
  • 2tsp. toasted sesame oil
  • 1/4cup mayo or greek yogurtoptional
  • 1/4cup chopped fresh cilantro
  • 1 avocadodiced
  • 2tsp. Sriracha Sauce or chopped jalapeno pepperoptional
Asian Cod
  1. Mix together all the marinade ingredients in a shallow glass pan.
  2. Pat the cod fillets with a paper towel to absorb extra moisture. If the fish was originally frozen, this will take several paper towels. Wrap the fish in paper towels and gently squeeze to absorb the excess water. You will get a better sear on the fish without all this water.
  3. Place the cod fillets in the marinade. Flip to coat both sides and then cover and place in the refrigerator for at least 30 minutes and up to 1 1/2 hours. Turn the cod over half way.
  4. Heat a non-stick skillet over medium-high heat. Add the butter. When sizzling, remove the cod fillets from the marinade (save the marinade) and add them to the skillet. You may have to do more than one batch depending on the size of your skillet.
  5. Cook the fillets without moving for 3-5 minutes, depending on the thickness of your fish and the heat of your pan. When the cod has a nice golden brown sear, gently turn the cod over. Continue to cook on the other side for 3-5 minutes until fillets are cooked through. They should start to flake apart when they are done. Remove them from the pan and set aside.
  6. Add the remaining marinade to the pan and reduce over medium heat for a few minutes to thicken.
  7. Serve the fish over brown or white rice and spoon the reduced marinade on top.
Spicy Asian Slaw
  1. If not using the bag of slaw, shred the green cabbage, red cabbage, and carrots. Thinly slice the red bell pepper. Add sliced scallions, chopped cilantro, and sliced radish to make a large bowl of slaw (about 8 cups). Add chopped jalapeƱos if you want to add heat.
  2. Mix together the lime juice, soy sauce, honey, ginger, and sesame oil in a small measuring cup or bowl. Add the Sriracha sauce for heat if you like it spicy. (It’s not super spicy.) For a creamy slaw add the mayo and whisk together with the other ingredients. A blender works well for combining the mayonnaise.
  3. Pour the dressing over the slaw. Mix to combine. Top with diced avocado. Top with a few more tablespoons of chopped fresh cilantro if you like.
  4. Enjoy!